Peruvian Rice Pudding

Ingredients

• 3 cups white rice
• 5 cups water
• 2 cans condensed milk
• 1 can evaporated milk
• 1 cup port wine/brandy
• 1 stick cinnamon
• 2 T Powdered cinnamon
• Rind of 1 orange
• 2 cups sugar

• 2 T vanilla

• 2/3 cups shredded coconut

• 2/3 cups raisins

Directions

1. Heat water in a large saucepan with the orange, cinnamon stick, and cloves until it boils.
2. Add rice and cook over low heat until the water is absorbed (and the rice is well cooked).
3. Remove the orange rind and species, and add the 3 cans of milk.
4. Cook over low heat for some 10 minutes, stirring always with a wooden spoon to prevent sticking.
5. The pudding must acquire a thick, creamy consistency.
6. Add the port wine and cook for 2 more minutes.
7. Remove from the heat and let cool. Serve with enough cinnamon powder to cover the surface and decorate with a cinnamon stick.